Recipes with cream

Decadent pasta primavera with fettuccine in a rich butter cream sauce blushed pink by tomato, thickened with egg yolks, and tossed with seasonal vegetables. A classic restaurant-style pasta from the 80s.

Decadent pasta primavera with fettuccine in a rich butter cream sauce blushed pink by tomato, thickened with egg yolks, and tossed with seasonal vegetables. A classic restaurant-style pasta from the 80s.

Silky chocolate mousse made with unsweetened chocolate, gelatin, and whipped cream, chilled until fluffy and served with almonds.

Salmon mousse, a classic French restaurant appetizer of pureed raw salmon whipped with egg white and heavy cream, spiked with Pernod, cognac, and a spoonful of caviar. Pipe and serve cold.

Three-ingredient chocolate rum cream: melted semi-sweet chocolate folded into whipped cream with dark rum. Ready in 20 minutes. A versatile filling, topping, or standalone mousse.

Mai Mai sweet potato pie with coconut milk, maple syrup, orange juice, crystallized ginger, and walnuts in a coconut-maple crust. Topped with orange-scented whipped cream.

Swiss gingerbread from Lucerne with pear purée, walnuts, whole wheat flour and a warming mix of star anise, cloves, cinnamon and ginger. Traditional Lebkuchen-style holiday bake.

Creamy puréed broad bean soup with sage, savory, and a swirl of thick cream. Silky smooth with whole beans stirred in and topped with golden homemade croutons.

Braised cabbage with apple, onion, caraway, and champagne, finished with cream. A holiday-elegant side dish meant to accompany pheasant or other roast game birds.

Easy no-bake raspberry chiffon pie with cream cheese, whipped cream, and raspberry fruit spread in a golden pie shell. Light, fluffy, and no gelatin needed.

Elegant green pea and shrimp soup finished with white wine, cream, and champagne. Fresh savory and tarragon give this French-inspired soup its herbal depth.

Pear bread pudding with rum-soaked raisins, butter-sauteed pears, and a rich egg custard baked until golden. An autumn dessert that turns stale bread and ripe pears into something extraordinary.

Geneva pear flan, a Swiss shortcrust tart piled with fresh pears, candied citrus peel, raisins and walnut oil, moistened with white wine and finished with a blanket of baked cream. An old-world tart from the French-Swiss border.

Honey& Bacon Fried Chicken with Lemon Gravy recipe

Georgian fruit buns loaded with diced apples, raisins, prune puree, peach puree, and cream cheese in a spiced wheat dough. A hearty, fruit-packed quick bread from the South.

Slow cooker whole chicken poached with aromatics for 7-9 hours, served with a classic French-style cream sauce made from the cooking stock. A crockpot set-it-and-forget-it dinner.